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UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT

Get assignment help for this at just $150 in next 48 hours timeUnit 25:Unit code: QCF level: Credit value:Menu Planning and Product DevelopmentY/601/1762 5 15

•Aim

This unit will enable learners to understand menu planning and related productdevelopment as strategic business processes, and acquire skills in effectiveimplementation of new products and services.

•Unit abstract

This unit introduces learners to the principles and objectives of professionalmenu planning and meal management within the framework of a new productdevelopment approach. The unit will utilise a range of hospitality scenarios toexplore the development process from a broad consumer perspective, which willinclude cultural, physiological, psychological, socio-economic and otherdimensions. Also the unit will provide an appreciation and application ofmarket research to the process. This will include competitor analysis as wellas design and promotional strategies all of which contribute to the success ofthe overall process. Learners will apply newly acquired management skills tothe development of new menu products and services. They will also conductresearch and evaluate current trends, and innovatory products and services. Indoing so, the unit provides opportunities for investigation, development andanalysis of menus and related products and services, as well as enablinglearners to demonstrate a creative and innovative approach to this importantmanagement process.

4. Be able to develop specific and actionable recommendations for a new foodservice concept Project management: the critical nature of making the rightdecision and the relationship with business strategy; the management of qualityand risk; delivering on time and within budget; the need for back-up planningand the measurement of performance

Learningoutcomes and assessment criteria

Learning outcomes:Understand factors that influence menu planning decisions Understand menuproduct development planning processes Be able to apply design principleswithin a food service environment Be able to develop specific and actionablerecommendations for a new food service concept.On successful completion of this unit a learner will:Assessment criteria for pass:The learner can: LO1 Understand factorsthat influence menu planning decisions 1.1 discuss the principles of recipedevelopment 1.2 assess factors that influence menuplanning decisions 1.3 discuss factors that influence servicemethodsLO2 Understand menuproduct development planning processes 2.1discuss the stages of menu product development planning 2.2 evaluate influences on the developmentprocessLO3 Be able to apply

Business strategy assignment helpdesign principles within a food service environment 3.1justify a menu design to reflect the menu compilation and recipe development 3.2 justify the development of the foodservice environment to support the menu, recipe and service styleLO4 Be able to developspecific and actionable recommendations for a new food service concept: 4.1research customer requirements for a new food concept 4.2 justify choice of new food concept 4.3 justify recommendations onlaunch/implementation of new food concept 4.4 review own performance in relation todeveloping and implementing new food concept, suggesting improvements

GuidanceLinksThis unit can belinked with the following units within the qualificatio

A2: Manage your own resources and professionaldevelopment B1: Develop and implement operational plansfor your area of responsibilityB2: Map theenvironment in which your organisation operatesB8: Ensurecompliance with legal, regulatory, ethical and social requirementsB11: Promotediversity in your area of responsibility B12: Promote diversity in your organisationC1: Encourageinnovation in your team C2: Encourage innovation in your area ofresponsibility C3: Encourage innovation in your organisationE1: Manage abudgetE2: Managefinance for your area of responsibilityE5: Ensureyour own action reduce risks to health and safety E6: Ensure health and safety requirements aremet in your area of responsibilityE7: Ensure aneffective organisational approach to health and safety F1: Manage projects F2: Manage a programme of complementaryprojects F4:Develop and review a framework for marketingF8: Work withothers to improve customer service F9: Build your organisation’sunderstanding of its market and customers

F10: Developa customer focused organisationF12: Improveorganisational performance.EssentialrequirementsTutors must have technicalqualifications and experience of working in food preparation and serviceoperations. Experience of industrial developmental techniques through some formof work experience and/or research will be advantageous to learners. Access toindustrial-standard food preparation and service environments are essential.Tutors must integrate practical ‘laboratory’ work to support recipedevelopment.

Employerengagement and vocational contextsIt is recommendedthat a wide range of perspectives is adopted for the delivery of this unit. Forexample, large-scale hospitality operations such as restaurant chains, schoolmeals and other such providers, can be effectively utilised to address thelearning requirements. Access to commercial environments is desirable in orderto support the experiential aspects of delivery. They also provide a range ofinvestigative and research opportunities, such as contact with consumers wheninvestigating consumer awareness and expectations. A range of appropriatecase-study materials and development materials from commercial organisationswill be useful. Learners will benefit from access to a professional desk-toppublishing resource and ICT systems. Viewing episodes of the TV series, RaymondBlanc’s The Restaurant or similar, where concept development is an explicittheme will be valuable.